This chicken divine casserole was so good! It’s a very hearty, filling dish with some pretty basic staples that you probably have lying around. Our toddler also really enjoyed this one. It was perfect for baby led weaning! It did take a while to prep, but it’s well worth it!
This recipe for chicken divine casserole calls for shredded chicken. In the instructions below, you’ll see that I use the ninja foodi to cook my chicken, but really you could use leftover rotisserie chicken, roasted chicken breasts, or even pan seared. How you cook it doesn’t matter as long as it shreds up nicely. Which, speaking of shredded chicken, one of my favorite new hacks that I recently was told by a friend is to pop your chicken in the bowl of your stand mixer and let the mixer do the work. This is the kitchenaid that we have and we love it. We also really like this scraper paddle attachment for ours.
Chicken Divine Casserole
Equipment
- Pressure cooker
- 13×9 inch Casserole Dish
Ingredients
- 1 cup water
- 3 medium boneless, skinless chicken breasts
- salt and pepper, to taste
- 2 tbsp italian seasoning, divided
- 1 tbsp garlic powder
- 2 heads broccoli, finely chopped
- 1 cup basmati rice, uncooked
- 2 14.5 oz cans reduced sodium chicken broth
- 1 stick butter
- 1/2 yellow onion, diced
- 6 cloves garlic, minced
- 4 tbsp flour
- 1 cup milk (I used 2%)
- 1 cup mayonnaise
- 1 tbsp curry powder
- 2 tsp lemon juice
- 1 cup shredded cheddar cheese
Instructions
- Add water to the bottom of your Ninja Foodi or Instant Pot. Put the steamer rack in the water and place whole chicken breasts on the rack. Season chicken breasts with salt, pepper, 1 tbsp of Italian seasoning, and garlic powder.
- Set the Ninja Foodi or Instant Pot to the pressure cooking setting on high for 15 minutes. Quick release when finished. Remove to a bowl or cutting board to shred and set aside.
- While chicken cooks, preheat your oven to 375°F. Spray 13×9 inch casserole dish with nonstick spray.
- While chicken cooks, place rice and one can of chicken broth in a small pot. Bring to a boil then reduce heat to low, covering and cooking for 15 minutes.
- While chicken and rice are cooking, make the sauce. Melt the whole stick of butter over medium high heat, stirring frequently to prevent burning. It will help to cut the butter into smaller pats rather than trying to melt the whole stick at once.
- Once butter is melted, add onion and garlic, cooking until softened. Once softened, add flour and whisk together well to make a roux. Season with salt and pepper and let the roux cook until it is golden brown.
- Once roux is golden brown, slowly whisk in remaining can of chicken broth and milk until thick and bubbly. Add mayonnaise, curry powder, lemon juice, Italian seasoning and salt and pepper to taste. Whisk well until smooth.
- Add the hot cooked rice on top of the uncooked broccoli, then add the shredded chicken on top of the rice. Top the rice, chicken and broccoli mixture with the sauce. Sprinkle cheese on top.
- Bake uncovered for 20 minutes or until cheese has formed a crust on top of the sauce. If a crust hasn’t formed, broil for a couple minutes or until cheese is browned.
Notes
Let me know if you make this yummy recipe and how it works for you! If you like this recipe and want to see more, please feel free to visit my recipe page here or subscribe below for updates. I would also love feedback so if you wouldn’t mind leaving a rating and a comment below, I would appreciate it so much. Thanks so much!
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